Soak the Sabudana

Wash sabudana until water runs clear. Soak with just enough water to cover them. After 4–5 hours, they should be soft and non-sticky when pressed.

Mix the Dough

In a bowl, mix soaked sabudana, mashed potatoes, crushed peanuts, green chilies, cumin, coriander, and salt. Knead lightly to combine.

Shape the Cutlets

Grease your hands and shape into small patties or oval tikkis. Keep them uniform for even frying.

Shallow Fry

Heat oil or ghee on a tawa. Fry cutlets on medium flame until both sides are golden and crisp.

Serve Hot

With green chutney, curd, or sweet tamarind sauce. They’re best enjoyed hot and fresh.